Dinner menu in english
Snacks
Garlic bread with olive tapenade
Fried mushroom risotto balls with truffle dip
Caramelised taleggio with parma ham
Crispy artichoke with whipped ricotta, roasted pine nuts
Marinated artichokes and olives
Pata Negra iberico cebo, 24 month, 50g
Starters
White asparagus
with browned butter emulsion, radish, whipped fish roe
Beef Carpaccio
with marcona almonds, truffle cream, pecorino, borettane onion
Antipasto misto
Italian cold cuts with olives and capers
Seared foie gras
with semi-dried strawberries, vanilla, bread
Pasta
Spaghetti alla carbonara the Roman way
with guanciale (dry-aged pork cheek), pecorino, egg yolk, black pepper
Agnolo filled with guinea fowl and recioto wine
in browned truffle butter, roasted hazelnuts and spinach
Rigatoni with tomato sauce
roasted garlic, chili, basil, artichoke, topped with burrata and pistachio nuts
Risotto with fennel and chili
with blue mussels cooked in wine, sea scallops and prawns
Mains
Salted cod loin
with beurre blanc, Kalix bleak roe, potato stomp, pickled carrot and fried dill
Whole spring chicken from Munka-Ljungby
with warm spring salad and wild garlic mayonnaise
Grilled lamb top loin
with Sicilian caponata, goat cheese cream and crispy gnocchi
Tagliata
Sliced grilled sirloin steak on a rocket salad with tomato, grana padano, balsamico, olive oil
Dessert
Chocolate truffle
Sorbet/Ice-cream
Three pralines
Scorpino
Prosecco, lemon sorbet, bitters
Tiramisu
Raspberry rhubarb
with crème diplomat flavoured with tonka beans, coconut and oat crisp
Menu Suggestions
Menu 1
White asparagus with browned butter emulsion, radish and whipped fish roe
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Grilled lamb top loin with Sicilian caponata, goat cheese cream and crispy gnocchi
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Raspberry rhubarb with crème diplomat flavoured with tonka beans, coconut and oat crisp
Menu 2
Fried mushroom risotto balls with truffle dip
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Rigatoni with tomato sauce, roasted garlic, chili, basil, artichoke, topped with burrata and pistachio nuts
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Tiramisu
